Suzhiyam

Suzhiyam is one of my favourite which i can have any time. My mom makes this often whenever i visit her. Even my periyamma’s and chitti’s know my love towards this and they would send these hot hot suzhiyams immediately home in a traditional way. Yeah in a big thooku chatti and guess who the dabbawala’s will be , my cousin brothers :)


I made this suzhiyam for diwali but got very lazy to post them soon. As our travel is nearing by , i thought of posting couple of things before i leave next week. Its one month trip to India which im quite excited about. Now coming back to suzhiyam, i have added one more ingredient to the actual recipe. Powdered groundnuts to mashed dhaal gives a wonderful texture and nutty flavour. Here is my suzhiyam recipe -

Ingredients:

  1. Channa dhaal – 1 cup
  2. Ground nuts- 1/2 cup
  3. Dessicated coconut – 1/4 cup
  4. Powdered jaggery – 1/2 cup
  5. Water – 2 tbsp
  6. Salt – 1 pinch
  7. Idli batter – 1 cup
  8. All purpose flour – 1 tbsp
  9. Oil – for frying

Method:

  1. Roast ground nuts for 2 mins in a pan and cool them. Grind the nuts into coarse powder

2.  Soak channa dhaal for 2 hrs and boil them for 10-15 mins or till they are cooked. Strain the water and allow it to cool. Grind the dhaal to coarse texture

3.  Mix ground dhaal, nuts and dessicated coconut well

4.  In a pan , melt jaggery with water,salt and turn off the heat once it starts bubbling

5.  Add jaggery to dhaal-nuts-coconut mixture and knead them well. Make lemon sized balls from the mixture and keep aside

    6.  To prepare batter, add all purpose flour to idli batter and mix well

    7.  Now heat oil in a pan and keep it at medium heat. Dip the balls in flour batter and drop them in oil one by one . Fry the balls for 2 mins turning each sides and strain them in tissue paper. Fry the balls in batches to avoid them sticking together

    8.  Suzhiyam’s are now ready to be served

    Note:

    1. U can prepare the dhaal stuffing one day before. Transfer the stuffing to air tight container and refrigerate it. I usually make it this way whenever i prepare it in the morning of diwali
    2. If u dont have idli batter, u can replace it with all purpose flour. Adjust water accordingly to get desired consistency
    3. I prefer less sweeter version and so i have used 1/2 cup of jaggery. U can adjust jaggery according to ur taste

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